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Paper

Written Paper

From:
Turkish National AGRIS Center

Sterilization of ready to eat food with meat in retortable pouch

Gültekin, Ö., Ege University, Faculty of Engineering [2008]

In this research, prepared turkey meat ready to eat food was sterilized in retortable pouches at different temperatures and Fo values, and the effects of those heating processes were analysed.

SUBJECT: viande de dinde; teneur en matia¨re sa¨che; lutte physique; autoclaving; tempa©rature

SUBJECT: cuivre; minerals; calcio; potassium; hierro

POSTED TO: Food Chemistry (United Kingdom)

Paper

Written Paper

From:
Turkish National AGRIS Center

The effects of ecological and sub-lethal factors on the inhibitory spectrum and activity of enterocin KP

Demirpençe, Y., Gaziosmanpaşa Univ., Faculty of Engineering and Natural Sciences [2008]

In this study, the effects of food components and preservatives, and sub-lethal factors on the inhibitory spectrum and activity enterocin KP produced by Enterococcus faecalis KP were determined.

SUBJECT: traitement; pra©servation des aliments; casea­na; bacterias pata³genas; procesamiento

Paper

Written Paper

From:
Turkish National AGRIS Center

Seasonal changes in proximate composition of wild sea bass (Dicentrarchus labrax Linne, 1758) and the effects of fishing seasons on the chemical and sensory quality of frozen (-18 oC) wild sea bass were investigated. It was found that the protein content of sea bass fillets in winter, spring, summer and autumn seasons were 19.75%, 21.38%, 21.79% and 18.74%, respectively and lipid content were ...

SUBJECT: qualita© des aliments; propiedades organola©pticas; food quality; amino acids; estaciones del aa±o

SUBJECT: traitement; exportation; jugo de frutas; procesamiento; exports

POSTED TO: Fluessiges Obst (Germany, F.R.) [0015-4539]

Egg pasta (eriste) produced from whole grain oat flour

Guevendi, Oe., Abant Izzet Baysal Univ. et al. [2014]

In this study, egg pastas (eriştes) were produced by incorporating refined or whole grain oat flours (ROF, WOF, respectively) at different levels (25, 50 and 100%; w/w) instead of bread wheat flour (BWF) according to the traditional erişte production. Some chemical and quality properties of eriştes were investigated and compared to the control eriştes prepared with BWF or durum semolina. The h ...

SUBJECT: ash content; qualite des aliments; contenido de ceniza; health foods; glucanos

POSTED TO: Baltic Conference on Food Science and Technology

FULL TEXT AVAILABLE

SUBJECT: cuivre; minerals; chemicophysical properties; thiamin; valeur nutritive

POSTED TO: Food Chemistry (United Kingdom)

Paper

Written Paper

From:
Turkish National AGRIS Center

Determination of some water soluble synthetic dyes in foodstuffs

Dinç, M., Namık Kemal Univ., Faculty of Agriculture [2007]

The aims of this research were to determine the presence and amount of some water soluble synthetic dyes added for colouring by HPLC in non-alcoholic aromatic beverages, eatable ices and sweets and compare the suitability for Turkish Food Codex Colorant Notification in Foods.

SUBJECT: colorant alimentaire; hplc; food legislation; additif alimentaire; food colourants

Paper

Written Paper

From:
Turkish National AGRIS Center

In this study, 600 honey samples were collected from 200 beekeepers and 10 honey samples from markets to analyse biochemicals, minerals, antibiotic, pesticides, naftalin residues and pollens. The results of analyses were appropriate to TSE (Institute of Turkish Standards)'s, EU and Codex's honey standards.

SUBJECT: ash content; contenido de ceniza; carbohydrate content; chemicophysical properties; teneur en a©la©ments mina©raux

Paper

Written Paper

From:
Turkish National AGRIS Center

In this study, a laboratory dryer is used for the drying characteristics of eggplant for different pretreatments were determined. In the trials (air temperatures: 45 °C, 55, °C, 65 °C, 75 °C; air velocities: 1.5 m/s and 2.5 m/s; pretreatment: 6 mm, 9 mm). For sour eggplant drying process and moisture content at any drying time were compared by Newton, Page, Modified Page, Henderson and Pabis, ...

SUBJECT: secado; moda¨le; equipment performance; contenido de humedad; lutte physique